Dinner, Healthy, Lunch, Meat/Poultry, Salad

Fall Harvest Salad with Maple Dijon Chicken and Roasted Sweet Potatoes

I don’t think salads are usually counted as comfort food, but there’s something about all these fall flavors thats just so warm and cozy. I love this recipe because it uses just a few simple ingredients to make many different components. The marinade for the chicken doubles as a dressing and can also be used to soak some dried cherries for a little extra burst of flavor. I tend not to have salads as my main course because they always leave me feeling hungry, but I think I could eat this for dinner everyday. Not only is it delicious and super satisfying, the protein from the chicken paired with sweet potatoes and healthy fats from the olive oil and pumpkin seeds makes for a perfectly balanced fall meal!

fall harvest salad rosemary maple dijon chicken crispy roasted sweet potatoes

• Ingredients •

2 lbs boneless chicken breasts
1 bunch chopped kale

1/2 cup apple cider vinegar 
1/3 cup olive oil
1/4 cup maple syrup
3 tbsp Dijon mustard
2 cloves garlic
1 tbsp chopped rosemary
1 1/2 tsp salt

1 large sweet potato, cubed
1 tbsp olive oil
1 tsp smoked paprika 

3 tbsp dried cherries

Other toppings: sliced Granny Smith apple, toasted pumpkin seeds, pomegranate seeds


1. To make the dressing and marinade, whisk together apple cider vinegar, olive oil, maple syrup, mustard, garlic, rosemary and salt. Pour half over your chicken and allow to marinate for at least 2 hours, ideally overnight. Set aside the remaining marinade to use as a dressing.

2. Preheat the oven to 375 F. After marinating, place the chicken in an oven safe baking dish and pour the marinade over. Bake for about 40 min. or until internal temp registers 165 degrees F.

3. As the chicken bakes, place the dried cherries in a bowl with about a tablespoon of dressing. This will infuse them with flavor and plump them up a little. Set aside. Toss cubed sweet potatoes in olive oil, smoked paprika and salt. Spread evenly on a rimmed baking sheet.

4. When the chicken is done, allow to sit for 15 min. Increase oven temp to 400 F. Roast sweet potatoes for about 25 min or until crispy. 

3. To serve, toss kale and sweet potatoes in a large bowl with with the dressing. Divide among four bowls and top with maple Dijon chicken, sliced apple, cherries and pumpkin seeds. Enjoy!


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